Lawrenceville’s Le Bon Magot Captures 5 Major Awards at Fancy Food Show
I guarantee you haven’t encountered anything like Naomi Mobed’s line of artisanal sweet and savory preserves – marmalades, chutneys, caponata – and that’s saying a lot, considering how over-represented that category of comestibles is these days. Her back story is as interesting as her Le Bon Magot (“Hidden Treasure”) Tomato and White Sultana Chutney with Ginger and Garam Masala, which took gold as Best Condiment at the Specialty Food Association’s Winter Fancy Food Show. Read my interview here, in the June 2017 issue of the Princeton Echo.
Note: The Summer Fancy Food Show gets underway later this month at the Javits Center in NYC. Among the awards yet to be bestowed from among hundreds of entries is Product of the Year. I’ll be attending and reporting on the winner, as well as my best finds, so stay tuned.
Owner of Agricola & Dinky Bar/Kitchen Set to Open Brasserie Near McCarter Theatre
The expected debut is late June for Jim Nawn’s Cargot Brasserie, in the second of two historic train station buildings he has converted into eateries. I report the latest details, straight from the horse’s mouth, here in my June “In the Kitchen” column for the Princeton Echo. Plus, a summer cocktail recipe from expert Dale DeGroff, who came to New Brunswick recently to help celebrate Stage Left’s silver anniversary.
A Personal Note
The June contributions to the Princeton Echo, above, represent my last regularly scheduled entries. After 20+ years of being fortunate enough to always have several regular food-writing gigs, as well as innumerable ad hoc assignments, I decided to go one step further and transition into what I term “food writer without portfolio,” leaving myself free to pursue stories at whim. This is by no mean the first time I have voluntarily stepped away from a post that many would rightly envy, but each time I have done so it has led to new, exciting developments. I am beyond grateful to my editors, Rich Rein and Dan Aubrey, and to everyone at the Community News family of newspapers for their kindness and understanding.
And know that you’ll still come across my byline in newspapers and magazines around the state and be assured that I’ll continue to post about my food finds and adventures here at dinewithpat.com.